Good Morning Everyone!
Hello again! Everybody likes ice-cream. Actually, not everyone likes ice cream but more than a semicircle of our circle would prefer getting lost in an opulent glob, rather a slivered mountain chisled off a brick of said numbing treat. But can all of us dine on ice-cream for dinner? Never one to be completely with the crowd, usually sole and solitary…why not? Ice-cream for dinner it is.
We are young, we are free. Let’s come together, before the end.
I am blue, you are too, what could be better? Let’s make friends.
We’re all ice cream castles in the summertime.
[The night after] Unfortunately, the theme of ice cream is so open, so free, no bounds. We’re all down with no boundaries (let’s do something, let’s do something soon), but there should be moderation (whatever that means). But why can’t we have both: the essence of a dessert within our dinner? It worked with chocolate, which is and was sexy. (Afterall, all is for the best in the best of all possible worlds.) So what goes well with chocolate? Ah yes…
We are young, we are free on Earth together. Let’s fall in love.
You are fine, you are white, I am of color. Let’s fall in love.
Ice cream castles in the summertime.
Cooking-Night #4: Vanilla (a conventional affair…if you know what I mean)
Dish: ??? (subject to change)
Cook: Bawarchi
Ingredients (are also subject to change):
- 2 tbsp. vanilla extract
- 2 cups flour
- 1 cup water
- ½ tsp. salt
- 4 yellow potatoes
- 5 tbsp chopped onion
- 1 chopped tomato
- ½ cup broccoli florets
- ½ cup chopped scallions
- ½ cup green chili pepper
- ½ cup shredded carrots
- ¼ cup corn
Boil potatoes until fork tender. Once tender, mash and set aside.
Prepare dough by adding water to flour and salt. Knead with hand in bowl. Transfer portions of dough to flat-floured surface. Roll flat with rolling pin into several thin and circular cakes.
Sauté vegetables and season to taste. Add mashed-potatoes and vanilla extract, mix well. Remove mixture from heat and let cool.
Preheat oven to 400 °F. In hand, place one circle of dough. Add a heaping tablespoon of vegetable mixture. Cup dough with hand and seal stuffing inside by gently twisting top. Place each stuffed ball into a baking sheet. Coat outside of each dough ball with melted butter. Bake until golden brown.
Dish: Iced-Milk
Cook: Boritaa
Ingredients:
- 1 frozen carton milk
- 1 pint vanilla ice cream
- Assorted fruits
Remove frozen milk block from carton. Shave ice block, giving frozen milk a snow-like texture. Add ice-cream and fruit. Mix well.
Dish: Rice Pudding
Cook: Daisy M. Clouds
Ingredients:
- a sprinkling of vanilla extract
- 2 tbsp. buttah
- 2 cups milk
- 2 eggs
- 2 cups flour
- 3 cups cooked rice
- ¾ cup sugar
Combine and heat flour, 1 cup of milk, cooked rice, sugar and a little bigger than a pinch of salt. Bring to a gentle boil and cook until milk is reduced and mixture is creamy (about 25 min). Whisk eggs and 1 cup of milk in a bowl. Add mixture to creamy rice mixture, mix and cook for about 2 more minutes. Remove from heat and stir in buttah and vanilla. Add desired toppings.
Dish: Pork Spare Ribs with Vanilla
Cook: The Doctor
Ingredients:
- 1 lb. pork ribs
- Vanilla extract (a very small amount)
- ½ cup soy sauce
- 2 cups water
- 1 tbsp. sugar
Brown pork ribs in wok. Season to liking. Once brown, add water and let simmer for 20 minutes to tenderize meat. Add soy sauce, sugar and vanilla extract and continue to simmer over medium-high heat. Once ribs are tender, remove from heat and serve.
Dish: Vanilla Ice-Cream (be patient when you make it)
Cook: Miss Cook
Ingredients:
- 2 tsp. vanilla extract
- 8 large egg yolks
- 1 cup sugar
- ¼ tsp. salt
- 12 oz. evaporated milk
- 2 cups heavy cream
In large bowl, whisk egg yolks, sugar, vanilla, and salt until pale yellow and mixture falls off of the whisk in thick ribbons. Use a deep bowl to prevent everything in your vicinity from becoming yellow or else you will have a lot of scrubbing to do…like me. Set aside. Stirring constantly, heat evaporated milk in medium saucepan on stovetop until it comes to a simmer. Slowly add hot milk to egg mixture, whisking constantly, until fully incorporated. Transfer mixture back to saucepan and heat, whisking constantly, to 180 °F (till thick and custardy). Good luck with trying to prevent splattering. Do not overheat, or eggs will scramble. Chill mixture completely.
Whip 1 cup heavy cream with whisk until doubled in volume. Add whipped cream to egg mixture and fold with whisk just until no lumps remain. Pour mixture into ice cube trays and freeze for 4 hours, or until solid.
Combine frozen cubes of ice cream and remaining heavy cream and whisk again smooth. Transfer mixture to container, and freeze for at least 4 more hours before serving.
Dish: “Medicine”
Cook: Pancakes
Ingredients:
- 1 medium yam half-medallion
- 2 carrots chopped
- ¼ scallions
- 2 chili peppers
- Secret ancient Chinese seasonings
- Vanilla (because it was mandatory)
Sauté carrots in oil, seasoning with secret seasonings. Once tender, remove from heat and set aside. Sauté yam with scallions and chili pepper until tender, also seasoning with things never know to human-kind. Once tender, add sautéed carrots and barely any vanilla, mix well and serve, not telling anyone what exactly is in the dish.
Dish: Soft & Hard over Chicken & Fettuccine with Essence of Vanilla
Cook: Penny Picayune
Ingredients:
- 2 vanilla bean stalks
- 4 cups flour
- 5 large eggs
- ½ tsp. extra-virgin olive oil
- ½ tsp. salt
- 2 chicken breast halves cubed
- 1 cup heavy cream
- ½ chicken stock
- 1 white onion
- 10 minced garlic cloves
- 1 stick of butter
- Brie
- Romano cheese
In a bowl or large flat surface, make volcano of flour. In the vent of the volcano add eggs, olive oil, salt and vanilla bean (as much as you can get from one stalk…keep the hide for later). With fingers, mix eggs with flour and other ingredients. Do this until all or most of the flour has been incorporated into the liquid. Once all of the flour has been incorporated, repeatedly knead the dough until it becomes firm (the more the merrier for the dough and upper-body). (You can break dough ball into smaller balls, if necessary, to work with.) Place dough ball on flat-floured surface and flatten with your hands, flouring when needed. Then flatten dough further will rolling pin. Once desired thickness and length are achieved (in this case, as with others, thickness is more important than length, and thinner is better than thicker), cut dough into strips (uneven is cool…(a)symmetry is sexy). Store cut dough at room temperature for 1 hour then transfer to refrigerator.
Sauté garlic, onion and chicken, seasoned with sea salt, black pepper and nutmeg in butter until chicken is brown. Remove from heat, add in residual vanilla bean stalk hide from above. Sweat vanilla bean stalk with chicken overnight.
Sauté garlic and onion in butter. Add heavy cream and chicken stalk. Simmer on medium heat and season to liking. Add cheese. Stir and simmer until melted. Add liquid or cheese to your liking and desired sauce thickness (because again, thickness matters). Add vanilla bean and mix. Add chicken previously cooked and sweated. Simmer on low heat.
Boil pasta in water with salt and oil until desired texture is achieved. Drain water, place pasta back on heat to remove residual water. Pour chicken and sauce over paste. Mix well. Garnish with diced tomato and chives.
Dish: Rosemary and Vanilla Chicken followed to the dot
Cook: Wash Your Hands
Ingredients:
- 8 chicken thighs
- veggie oil
- 2 onions, chopped
- 5 carrots (small), chopped
- ~16 0z. chicken broth
- 1 tbs vanilla extract
- 2 large sprigs of rosemary, needles peeled off
Obtain chicken thighs with bones.Wash chicken first cause it’s icky if you don’t. Peel of chicken skin from thighs and remove the bones with as less meat attached as possible. As you are de-boning the chicken, occasionally look behind you to find out there may be a group of random people staring at you in awe since you are actually do the work by yourself. Cut chicken thighs in half cause it’ll seem like there’s more that way. (As the original recipe says, it’s easier to use boneless thighs, cause it took me forever to de-bone the chicken.) Chop the carrots, and the onions. Be careful with the onions as I teared a little when I chopped those damned things. (I guess they’re like people, as you peel off layers, you find something within that’ll make you cry a little for them.)
Heat a pan over high heat, then throw some oil in. When oil is “dancing”, throw in chicken and bones and brown over medium heat. If you do this in one batch like I did, there’ll be liquid, so just wait for the liquid to evaporate and the chicken to brown. Patience is the key according to Penny. Remove chicken and bones, and throw in the carrots and onions. If there are brown bits stuck to the pan, loosen as they add flavor to the carrots and onions, if you can’t remove the brown bits, added a little water, it helps a lot. Cook for a little while until they soften. Add the chicken and bones back to the pan. Add chicken broth, vanilla extract and rosemary. Bring to a simmer, then put a tight fitting lid over and let braise (which is basically letting it boil) for 45 min over medium heat. Remove lid, take out chicken bones, and turn up heat to reduce broth to a thickened sauce. Then put into a nice bowl and serve.
Next up: coming to you live with Movie-Night and Cooking-Night #5 (the Now and Forever cook-off) (why is it the Now and Forever cook-off?) (It’s the No. 5. It swells such an enormous crescendo directly into the 4th movement Allegro) (???). Ingredient please? This is your host Penny Picayune, temporarily signing-off. Enjoy yourselves. See you at another site. (advertising for your own blog?) (I would never…the Internets is everywhere, and so am I, because I’m cool like that!)
So we threw her a little surprise get together with balloons, a cake and a gift. We had a “Death by Chocolate” cake (yeah, the name is not too appropriate), which was very moist and chocolate-y, from an award-winning bakery, Benkert Bakery. (Well, at least the box said they were an award-winning bakery.) We tried the whole trick candle thing, but Corn (YuMi) here, was very good, she got them out in one try! However, we did get to cake her, yay!
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